Instructions

Preheat the oven to 350 degrees. Line the base of each cup in a 12 muffin pan with nonstick baking parchment and butter the sides. In the bowl of an electric mixer, cream the butter and sugar 2 minutes. Add the eggs one at a time and add the extract. In a small bowl, combine the flour and baking powder. Stir into the butter mixture and add the water.

With a small scoop, evenly divide the mixture among the 12 muffin cups. Bake 10-12 minutes or until the cakes feel springy to the touch. Cool on a wire rack before removing from the tin.

Meanwhile, place half of the whipped cream in a pastry bag. Place the remaining cream in a mixing bowl and add three-fourths of the strawberries and mint. Mix well.

To assemble: Slice the cakes in half horizontally and set aside the tops. Spread the strawberry cream liberally on each of the remaining slices. Replace the tops and pipe a rosette of cream on top of each cake. Top with the remaining strawberries and mint. Refrigerate until ready to serve.

About Author

Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture's Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University.
She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at www.picktnproducts.org.
Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.